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1
Place the chestnuts with a cut in the skin, in a ovenproof tray, and bake with a pinch of salt and the rosemary leaves.
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2
In a pan. heat the water with the vegetable broth, a few pink peppercorns, salt ,and a few sprigs of rosemary, until it boils. Remove from heat, and set the pan aside, covered.
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3
Peel the roasted chestnuts, and chop in the food processor with the onion.
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4
Do not grind the chestnuts completely.
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5
In another pan, heat some olive oil, and cook chopped garlic until golden.
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6
Add half of the prepared chestnuts and onion, and a drizzle of olive oil, if necessary.
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7
While stirring, add the rice.
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8
Saute a minute, and add the wine, letting the alcohol evaporate. Pour in a scoop of broth and stir. a bit.
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9
Let the water evaporate, and add another scoop of broth, and so on, until the rice is cooked and quite creamy.
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10
Halfway through, add the remaining chestnuts, stirring constantly.
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11
To make it even more creamy, add the butter at the end, and then the grated cheese.
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12
Serve immediately, adding a few more cheese slivers on each plate.
